Yum

If it's pouring with rain, or just cold, or otherwise exhibiting lasting signs of late winter, make this for dinner, Mark Bittman's quick polenta. Basically: cook about a cup of polenta on medium heat, adding a cup of water initially, and again, three or four times subsequently, as the cornmeal absorbs the moisture. Whisk before putting the polenta onto the burner and then after every addition of water, and whenever else it seems to need it. As you're cooking the polenta, throw some good quality sausages into a pan, and saute until done. When the polenta tastes almost done, add another cup or so of water, turn it down to low, and cook until it's tender. Then add a knob of butter, a generous amount of pepper, and a "boatload" of parmesan. Stir until combined. Throw some good sausages on top, and you're set to go. Add a vegetable on the side if you must, but it will interrupt the sheer pleasure of slurping up hot, cheesy polenta on top of little slices of sausage. This is comfort food, y'all. It will soothe your February fatigue.